Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities-Reference-Cited by-同舟云学术

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Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities

Published:2020-04 Issue: Volume:101 Page:105507
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jiang Yawen,Jia Jie,Xiong Dandan,Xu Xueming,Yang Yanjun,Liu Xuebo,Duan Xiang

Funder

National Key Research and Development Program of China

China Postdoctoral Science Foundation

Central Universities

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Enzymatic hydrolysis of soybean protein using lactic acid bacteria;Aguirre;Food Chemistry,2008

2. Preparation and characterization of biodegradable nanoparticles based on poly (γ-glutamic acid) with L-phenylalanine as a protein carrier;Akagi;Journal of Controlled Release,2005

3. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

4. Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal;Amadou;Emirates Journal of Food and Agriculture,2010

5. Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins;Bu;Journal of the Science of Food and Agriculture,2010

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1. A natural protein-lipid co-assembly as efficient Pickering emulsifier from egg yolk sphere microgel prepared via high-pressure homogenization;Food Hydrocolloids;2025-01

2. Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera;Food Bioscience;2024-10

3. Using salted egg white in steamed bread: Impact on functional and structural characteristics;Food Chemistry;2024-10

4. Increasing the pasteurization temperature of liquid egg white by phosphorylation modification: Exploring the mechanism and application;International Journal of Biological Macromolecules;2024-09

5. Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications;Trends in Food Science & Technology;2024-09

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